Victoria Sponge Recipe With Buttercream 3 Eggs

Place the shelf in the centre of the oven. Grease and line two 18cm 7 in sandwich tins with baking parchment. Weigh the three eggs.

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Grease and line the cake tins with butter and baking paper.

Victoria sponge recipe with buttercream 3 eggs. Weigh the eggs 3 medium eggs in their shells weigh around 175g then use this same weight for the butter sugar and flour. Preheat the oven to 180 c 160 c fan 350 f gas 4. Whip the cream until thick and use it to fill the sponge with the jam. Note the weight and measure the same amount of sugar flour and butter.

Dust with a layer of confectioners sugar if desired. Be careful not to over mix as soon as everything is. 1 hr 5 min. This is the traditional recipe for a victoria sponge cake a much loved english favorite.

Fold in the sifted flour and spoon the mixture into the prepared cake tins. Bake for 20 minutes. Leave to cool and then remove from the tins. The main difference between a genoise sponge and the victoria sponge cake is that with the victoria sponge cake the fat and sugar ingredients are creamed before the eggs and flour are incorporated into the batter.

To make a genoise cake flour and melted butter are added to the egg mixture for a moister cake. 3 eggs cup confectioners sugar. Serve with buttercream as in the recipe or freshly whipped cream. 30 min cook.

Preheat the oven to 170 c gas 3. Dust liberally with icing sugar to serve. Break the eggs into a large mixing bowl add the sugar flour baking powder and soft butter. Mix everything together until well combined.

Cream the butter and sugar together until light and fluffy and then slowly add the beaten egg. 35 min ready in.